• 12servings
  • 30minutes
  • 619calories

Rate this recipe:

Nutrition Info . . .

VitaminsB12, E
MineralsCopper, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (18 1/4 ounce) package Pillsbury® White Cake

  2. 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk

  3. 2/3 cup Smucker's® Chocolate Sundae Syrups Ice Cream Topping

  4. 1 cup slivered almonds, toasted and chopped

  5. 2 cups whipping cream, whipped (do not use non-dairy whipped topping)

  6. 1 (8 ounce) container frozen non-dairy whipped topping, thawed

  7. Additional Smucker's(R) Chocolate Sundae Syrups Ice Cream Topping

  8. Additional toasted slivered almonds

Instructions Jump to Ingredients ↑

  1. Prepare and bake cake mix as directed for 13x9-inch cake. Cool slightly. Turn out on sheet of aluminum foil. Cool completely; set aside.

  2. In large bowl, stir together sweetened condensed milk, chocolate syrup and 1 cup almonds (optional). Fold in whipped cream. Pour into aluminum foil-lined 13x9-inch baking pan; cover.

  3. Freeze 6 hours or until firm. Lift ice cream out of pan with foil; turn out evenly on top of cake layer. Quickly frost top and sides with whipped topping. Drizzle with chocolate syrup. Garnish with additional almonds (optional). Return to freezer at least 2 hours before serving. Store leftovers covered in freezer.


Send feedback